PRIZE ESSAY.— Class III. 
BUTTER-MAKING. 
.T, N. MUNCKY. 
Cream rises because of n difference between 
its specific gravity and that of milk, the gp. 
gr. of milk being 1,033 and of cream .085. 
The large globules of cream are the lightest 
and rise first. For this reason the upper inch 
of cream makes more and better butter in 
proportion than the lower. Under the same 
conditions, cream rises in four inches of milk 
in less time than it will in 30. 
The temperature at which to set milk de¬ 
pends largely on the system used, and the tem¬ 
perature of the milk when set. With deep 
setting, 50 deg. F. is about right. Milk set at 
60 deg. F. will begin to acidify before all the 
cream has risen. The following propositions 
are the result of experiment: 
L Milk set at 00 (leg. in water at 40 deg. for 
24 hours, will yield more cream and butter 
than milk set. at 00 deg. in water at 00 deg. for 
the same time. 
2 Milk set at 90 deg. in water at 50 deg. for 
2-1 hours, will yield more cream and butter 
than the same milk cooled to 50 deg. before 
setting. 
3. Miik set at 00 deg. in vessels four inches 
deep in a room at 60 or 65 deg. for 24 hours, 
will raise more cream and make poorer butter 
than milk sot as by the first two propositions. 
Practically, then, the most cream is obtain¬ 
ed from the milk when it is set as it comes 
from the cow at about 90 deg. and gradually 
cooled to, say, 50 deg. before acidification. 
Milk in the creamer, or elsewhere, should be 
cooled so rapidly that acidification does not 
begiu uutil the cream has risen. 
I divided the well-mixed milk of about 10 
cows into equal parts. One part was set in 
air at 14 deg.; the other, in water at 48 deg. 
In five, hours the milk in cold air had cooled 
to 47 deg., and the milk in cold water to 02 
deg. They were both skimmed, soured and 
churned alike; the cold air cream yielded 4 05, 
and the cold water cream 3.52 pounds ol' but¬ 
ter per 100 pounds of inilk. Two other simi¬ 
lar experiments gave nearly the same results. 
Suppose now, instead of setting in air at 14 
deg. above, I had set at 14 deg. below zero, 
the result would undoubtedly have been in 
favor of the water. 
I conducted the following experiments in 
1879; 1 set milk for 36 hours iu cooler pails in 
water at 56 deg.; butter made 4.97 pounds to 
the 100 pounds of miik. I set the same 
amount of milk in four-quart pans onshelves 
in a room at 60 to 65 deg.; butter made 5.31 
pounds to the 100 pounds of milk. A second 
test gave 4.34 and 4.66 pounds of butter re¬ 
spectively. This increased yield of three to 
five pounds of butter has often led inexperi¬ 
enced men to adopt wrong theories, and de¬ 
clare at once in favor of the shallow system. 
In the fthove experiments, the butter made 
from the milk set in the water was worth at 
least three to fi ve cents per pound more than 
the other. Why was this.' The temperature 
of 65 deg. for 30 hours, gave the uppersurface 
of the pan cream a dry and leathery texture, 
which damaged the butter, aud would do so, no 
matter what t.he system employed. The labor 
required to care for milk is another question. 
Farmers with dairies of 34 cows, cannot af¬ 
ford to handle their milk in four or six-quart 
To ascertain the difference in results as’be¬ 
tween churning sweet and sour cream, 
on February 9, 1883, I churned 22)4 
pounds of sweet cream at a tem¬ 
perature of 62 deg.; the buttermilk was 63 
deg; time of churning, 1 hour 25 minutes; 
weight of the butter direct from the churn, 
four pounds one ounce; when salted, worked, 
aud ready to ship, three pounds lS 1 ^ ounces. 
On Feb. 10,1883,1 churned 22)4 pouuds of the 
same cream properly acidified: weight of the 
butter direct from the churn, five pounds 2)4 
ounces; weight of the butter when salted, 
worked, and ready to ship, four pounds three 
ounces. The increase in yield of butter from the 
sour over that from the sweet cream, was there¬ 
fore 8.94 per cent. Iu mixing cream of differ¬ 
ent ages—sweet aud sour—I have found a loss 
of 5.S and 6.2 per cent, respectively. Iu three 
separate tests made to determine the differ¬ 
ence in yield of butter between churning 
sweet aud sour cream from milk warmed to 
116 deg. or 130 deg. before it was set, I had 
of the cream in the churn tends to warm it, 
and it is also influenced by the outside air; 
hence, every butter-maker must be guided by 
circumstances. The ehuru should be filled a 
trifle less than half full, and made to revolve 
quite slowly at the start (45 to 50 revolutions) 
for say 10 minutes. This thoroughly mixes 
the cream, effects a complete separation of 
the gas, and is a remedy for “ foamiug.” 
I have known aud had churnings that were 
not completed iu from three to four hours, lie- 
cause of a neglect to properly start the churn. 
If the churn is not self-ventilated, pull the I 
vent plug every minute or two, uutil all the 
gas has escaped (rota the cream. 
Over-churning butter bas the same effect as 
over-working; so when the pellets are about 
the size of No. 12 shot, churn slowly a few 
minutes, aud if the pellets do uot adhere to 
each other, draw off at least two-thirds of the 
buttermilk. Fill the churn about half full of 
water, put on the lid, and revolve slowly for, 
®ay, 10 or 20 times. Draw off the water aud 
pans. 
In the West. where creameries prevail, the 
large majority of farmers use deep-setting 
devices, about 20 iuches deep aud from seven 
to 12 inches in diameter, holding from 30 to60 
pounds, aud the unpatented ones are as good 
as any. 
The time milk should be allowed to set, va¬ 
ries with the breed of cows, time after calv¬ 
ing, temperature of the milk, and system used. 
In Jerseys* milk the globules of butter are 
large and rise fast. In the milk of Friesians 
and Galloways, they are uniformly small, and 
rise slowly. In all breeds the globules are 
largest just after parturition, and diminish in 
size until the milk-flow ceases; so the time 
which the milk is set. cannot bo definitely 
stated. One thing is certain—that it should 
not be allowed to set until the milk is thick; 
generally 24 hours is long enough iu Summer 
and 36 in Winter. 
The square-box, rectangular, or barrel 
churn, is as desirable for private dairies as 
for creameries. Dashers or breakers in the 
churn are no advantage, and for convenience 
iu handling the butter aud washing the churn, 
they are a decided disadvantage. Cream 
should not be churned below 55 deg. in Sum¬ 
mer or above 60 deg. in Winter. The friction 
JAPANESE IVY (Ampelopsis Vetchii). 
buttermilk as completely as possible, and wash 
at least once more in the same way. Pure 
water does uot injure the quality of the butter. 
The old notion of working the buttermilk out 
is no longer entertained; for just in propor¬ 
tion as you work out the buttermilk, you de¬ 
crease the value of the butter by destroying 
the grain and making it ‘"salvy,” 
Take the butter from the churn to the worker, 
roll out to about a half an inch thick, aud dis¬ 
tribute the salt evenly on the butter; then cut 
the butter Into sections, easily haudlahle with 
the paddle, and put one section on another, 
placing the unsalted uoxt to the salted sides, 
and work all down together. In this way the 
salt is very evenly distributed without much 
rolling. The quantity of salt to lie used muy 
be varied to suit the taste, and the longer it is 
to be kept, the more salt is needed. The 
quality of salt needs especial attention. Dif¬ 
ferent sacks of the same brand are not always 
alike. The salt should be of the best, free 
from lumps, and made very tine, aud sifted 
upou the butter through a No. 16 sieve. After 
the butter is salted, allow it to stand for 24 
hours, aud rework_afc about 56 deg. 
From Nature. Fig. 135. See page 804. 
these results:— 1 st, uo difference; 2 d, 12)3 per 
cent, increase; and 3d, 5.7 per cent, increase | 
by souring. In these experiments, the sweet 
cream was always churned immediately after 
skimming. 
I come to these conclusions:—Cream, pro¬ 
perly soured, churns more easily, If, how¬ 
ever, it passes beyond a certain degree of acid¬ 
ity, it does not churu as easily, and sometimes 
not at all. Cold sweet cream is soured by 
allowing it to stand for say 24 hours in water 
at 62 to 65°. If very cold do not warm to 
these temperatures too rapidly. The quality 
of butter is damaged by having too great a 
percentage of butter in the cream w hen it is 
churned, as it interferes with thorough wash¬ 
ing aud does uot give solidity and firmness to 
the grain of the butter. The average skim¬ 
mer, I find, removes just about enough milk to 
make the cream yield its butter to a good ad¬ 
vantage. Water—warm or cold, or ice—should 
not tie added to cream to change its tempera 
ture; though small in quantity, it detracts 
from the flavor and keeping qualities of the 
butter. 
Ames, la. 
The Fine Art Publishing Campany, of 
Pittsfield, Mass., has swindled several of our 
friends out of sums ranging from 25 cents to 
*1. The dodge of this concern is to send, 
through the mails, circulars and business 
cards soliciting 25 cents for an “ outfit” that 
will sell for 50 cents. Having received the 
money, they fail to forward the goods. 
Ontario Sewing Machine Works, 
Toronto, Ont. 
Deliver at Warkwirth, Ont., ten sewing machines, 
for which I agree to charge twenty-five dollars each 
when a sale Is made by me. I also agree to pay you 
twenty dollars for each machine on demand. Pay¬ 
ment to he made to the collector; IT not to him, at 
Toronto. Ont. I am to have for m y use one machine 
without charge, which is lo he my property. 
Dated.1884. 
(Stg.) JOHN SMITH. 
P.O. Warkworth, Con, L Lot 40. 
The above is a form of order just now in 
vogue among swindlers in Northumberland, 
Durham. Petersboro’ and Hastings Counties, 
Ontario, Canada, and probably elsewhere in 
the Dominion, and also in the United States. 
Farmers are solicited to sign orders of this 
kind for lightning-rods, hay-forks and various 
other articles, as well as for sewing machines. 
As printed here, it is evident that John Smith 
binds himself to pay $20 on demand $or each 
machine he may receive, liarring one which he 
can use without charge. Thus he may be 
called upon for the value of 19 machines be¬ 
fore he has sold one of them. As the order is 
read to him, however, the guileful canvasser 
stops at the word each, as if the sentence 
ended there, beginning the next sentence with 
the word when, so as to read, "When a sale is 
made by me, I also promise,” etc.; thus con¬ 
veying the assurance that no payment will 
be required until the machine has been sold, 
and this point the glib-tongued agent im¬ 
presses very forcibly on his victim. When 
he calls upon the latter he usually says he 
has been directed to him by some neighbor, as a 
good man to take an agency for his local¬ 
ity; and while beguiling him, he is such a 
personification of frank honesty that his dupe 
is astonished on discovering bow he has been 
swindled when agent No. 2 calls round to offer 
delivery of the goods, and to collect the price. 
Remember this deceitful form of order is ex¬ 
tensively used by swindling canvassing agents 
of all kinds, and farmers, alas! are the chief, 
if not the only, victims. Of course, the best 
way to avoid the swindle is to refuse absolute¬ 
ly to have anything to do with the rascals, 
but if. bv mischance, one has signed the order, 
he should resolutely refuse to accept the goods 
from agent No. 2, and decline to settle with 
him on any terms whatever. These fellows 
always try to scare fch_ r victims into giving 
either a note, which they sell, or cash, and 
failing in this, they uever sue on the original 
order, as no jury would decide in favor of 
such swindlers. 
We have had several inquiries about Phillips 
& Van Taube, of this city, who advertise a 
combined rifle and shot-gun for $9.25. They 
are not mentioned by either of the commer¬ 
cial agencies here, which shows they have no 
business rating. They have a little back 
office on the fourth floor of a building on 
Broadway, and there a reporter of the Rural 
found two young fellows engaged in desultory 
chat. The weapon they showed him was a 
light rifle revolver, the black walnut stock of 
which was capable of being detached from 
the pistol stock when desired, as they were 
connected by a screw. A good profit could 
easily be made ou such a weapon at $9.25, but 
there was no evidence that this was a fair 
specimen of the articles sent to purchasers, if 
any articles have been sent, as this was evi¬ 
dently kept for show. Nobody wifi get a 
great bargain by dealing with this concern, 
and, as in dealing with all persons without 
recognized business standing, there is a good 
deal of risk of loss. 
By the way, there are more advertising 
humbugs aud frauds who have offices on 
Broadway, New York, than iu all the rest of 
the city combined. The street is well known 
all over the country, aud many outsiders 
suppose that respectable people only hail 
from it. Never was there a bigger blunder. 
The little, miserable rooms of some of the 
buildings are dens of swindlers, some of whom 
send ont pictures of the entire building, as if 
each occupied the whole of it, instead of a 
wretched garret hired by the week or month 
by paying cash in advance. Gamblers, bunco 
men. and worse, rent rooms in more respect¬ 
able buildings; aud over hundreds of Broad¬ 
way stores disreputable characters of all 
kinds prey upon the unwary public. 
The King Novelty Company, Williamsburg, 
N. Y. advertises “an interesting book for 
men over 21 years ot age for 20 cent s .” This 
